Chocolate Mousse Loaf

"This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table." 315 ml whipping cream, divided 2 egg yolks 300 g semisweet baking chocolate 75 g butter or margarine 80 ml light corn syrup 20 g confectioners' sugar 3 ml vanilla extract RASPBERRY SAUCE: 190 g frozen raspberries, thawed 40 ml light corn syrup In a bowl, whisk 1/2 cup whipping cream and egg yolks; set aside. In a 3-qt. saucepan, heat chocolate, butter and corn syrup over low heat until chocolate and butter are melted. Remove from the heat. Stir about 1 cup into the egg yolk mixture; return all to the pan. Cook and stir over low heat until mixture coats the back of a metal spoon or reaches 160 degrees F. Remove from the heat; cool. In a mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. Fold into chocolate mixture until well blended. Pour into a 9-in. x 5-in. x 3-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce. Notes This was a much appreciated recipe. It is a bit heavy, wonder I can make it lighter with more foamy cream.   Keywords lang:en dessert   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source Daphene Mille (allrecipes.com) Servings 12 Preparation times - Prep: 15 Minutes; - Cook: 15 Minutes; - Total Time: 30 Minutes

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Mixed Vegetable Balti

2 tablespoon sunflower oil 1 large onion, chopped 3 garlic clove, chopped 4 cm root ginger, finely chopped 2 mild green chillies, deseeded and chopped 6 cloves 6 cardamom pods, roughly crushed 1 teaspoon coriander seeds, roughly crushed 1 teaspoon cumin seeds, roughly crushed 1 teaspoon turmeric 1 teaspoon paprika 1 lemon, peeled rind 600 ml. vegetable stock 400 gram can chopped tomatoes 250 gram broccoli, cut in florets, stalks sliced 75 gram sugar snap peas 75 gram okra, halved lengthways 1 Heat the oil in the pan, add the onion and fry for 5 minutes, stirring, until softened. Add the garlic, ginger, chillies and spices and cook for 1 minute. Stir in the lemon rind, stock, tomatoes and seasoning and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally, until thickened. 2 Stir in the broccoli, cover and cook for 5 minutes. Add the sugar snap peas and cook for 2 minutes, then add the okra and cook for a further 2 minutes. Garnish with coriander and serve with Pilau Rice and warmed naan bread. Nutritional information per serving Per serving: 156 calories, fibre 4g, carbohydrate 11g, fat 10g, sat. fat 1g, protein 7g, add. sugar none, salt 0,66g   Keywords lang:en main course   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1998 (apr) p29 Servings 4 Preparation times Prep: 15 Minutes Cook: 35 Minutes Related items --

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Brochettes van deegballetjes

1 pak deegballetjes (gnocchi) 1 grote courgette 200 gram vaste schapenkaas 12 cherrytomaatjes 4 eetlepel kiemolie 1,5 theelepel provençaalse kruiden zout zwarte peper aluminiumfolie 6 lange houten spiesen 1 Bereid de gnocchi zoals op de verpakking beschreven staat en laat ze afkoelen. Courgette schoonmaken en in schijven snijden. Schapenkaas in plakken snijden. 2 Afwisselend gnocchi, courgetteschijven, kaasplakjes aan de spiesen rijgen. Aan de uiteinden cherrytomaatjes prikken. 3 Olie met de kruiden mengen en met peper en zout op smaak brengen. Leg elke brochette op een stuk aluminiumfolie en druppel er kruidenolie overheen. De folie dichtklappen en in ongeveer 20 minuten laten garen. Notes De grill-tijd is veel te hoog. Dan is de kaas al helemaal gesmolten. Nutritional information per serving per portie: 465 kcal / 1943 kJ, 18 g eiwit, 29 g vet, 29 g koolhydraten, 3 g ballaststoffen.   Keywords lang:nl barbecue   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source Vegetarisch Fit 4, pp24 Servings 6 Preparation times Prep: 40 Minutes Grill: 20 Minutes Related items --

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Marinated Couscous with Harissa Tomatoes

250 gram couscous 350 ml. hot vegetable stock 4 sun-dried tomatoes in oil, drained and chopped 50 gram pitted black olives, quartered 1 tablespoon capers 30 gram fresh coriander leaves, chopped ----For the tomatoes---- 1 tablespoon olive oil 2 teaspoon harissa paste 6 plum tomatoes, halved 40 gram rocket Look out for harissa (Moroccan chilli paste) in the spice or 'special selection' areas of most large supermarkets. Alternatively, mix a little chilli sauce into 2 teaspoons tomato purée and use that instead. 1 Place the couscous in a shallow dish and pour over the stock. Leave to stand for 10 minutes until all the stock has been absorbed. Fluff of with a fork. 2 Meanwhile, brush a large griddle pan with 1 teaspoon of the oil and heat until smoking. Mix the remaining oil with the harissa and spread over the cut side of the plum tomatoes. Place cut-side down on the griddle and cook for 2 minutes. 3 Stir the sun-dried tomatoes, olives, capers and coriander into the couscous and season. 4 Divide the couscous between the serving plates. Arrange the tomatoes over the couscous, top with the rocket and serve. Nutritional information per serving Per serving: 243 calories. fibre 2g, carbohydrate 38g, fat 9g, sat. fat 1g, protein 6g, added sugar none, salt 1.1g   Keywords lang:nl maincourse   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1999 (apr) p59 Servings 4 Preparation times Prep: 10 Minutes Cook: 15 Minutes Related items --

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Eierkroketjes

6 eieren 1 kleine ui 30 gram margarine ½ bouillonblokje 60 gram bloem 2 dl melk 50 gram Boursin zout, peper 10 eetlepel paneermeel frituurolie Voorbereiden 4 eieren in 10 min hardkoken. Laten schrikken en pellen. Laten afkoelen. In stukjes snijden. Ui pellen en heel fijn snipperen. In pan margarine smelten. Ui toevoegen en ca 3 min. zachtjes bakken. Bouillontablet erboven verkruimelen. 35 gram bloem erdoer roeren to dik gebonden saus. Met deksel op pan ca 3 min. zachtjes koken. Af en toe roeren. Op smaak brengen met zout en peper. Diep bord met koud water afspoelen. EImengsel erin scheppen en gladstrijken. Koud laten worden. Intussen in bord rest van bloem strooien. In diep bord 2 eieren loskloppen. In ander diep bord paneermeel strooien. Eimengsel in 12 gelijke punten snijden. Hiervan stevige kroketjes vormen. Kroketjes eerst door bloem wentelen. Overtollig bloem eraf schudden. Dan door ei halen en tenslotte door paneermeel wentelen. Tot gebruik afgedekt in koelkast leggen. Vergiet bekleden met keukenpapier. Bereiden In frituurpan olie/vet verhitten tot 175°C (vet/olie is heet als erin gelegd stukje brood begint te bruisen). Intussen schaal voorverwarmen. Kroketjes met 4 tegelijk in ca 3 min. goudbruin frituren. In vergiet even laten uitdruipen. Op warme schaal leggen. Lekker met gebakken aardappelen en gemengde salade met kruidensausje. Nutritional information per serving kcal pp: 620   Keywords lang:nl; bijgerecht   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source TIP (1989) 3, p50 Servings 12 Preparation times Prep: 45 Minutes Stand: 90 Minutes Bake: 25 Minutes Related items --

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Pasta with shredded greens and pesto

225 gram potatoes (new), halved if large 225 gram spring greens, shredded 150 gram french beans, halved 2 tablespoon olive oil 275 gram dried linguine or tagliatelle 4 tablespoon pesto sauce 2 tablespoon pine nuts, toasted (optional) seasoning 1 Cook potatoes in boiling salt water for 12-15 minutes until tender. Blanch greens and beans in boiling water for 2 minutes, drain, refresh under cold water and pat dry. 2 Cook the pasta according to packet instructions until al dente. 3 Meanwhile, heat the oil in a large frying pan, add the potatoes and fry over a medium heat for 5-6 minutes. Add the greens and beans and fry for a further 3-4 minutes. 4 Drain the pasta well and stir into greens with a pesto sauce and seasoning. Serve at once garnished with pine nuts, if using. Notes We used spinach in stead of spring greens. Nutritional information per serving Per serving: 434 calories protein 13g carbohydrate 65g fat 16g sat. fat 2g added sugar none fibre 5g salt 0,57 g   Keywords lang: main course   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1994 (mar) p54 Servings 4 Preparation times Start to finish: 25 Minutes Related items --

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Basic Baked Potato

1 large (225gr) potato 1 Preheat the oven to 200C/400F/Gas 6. Scrub the potato in clean, cold water and pat dry. 2 Pierce the potato several times with a skewer. Place directly onto the oven shelf and bake for 45-60 minutes until soft. 3 For those who prefer a crunchy skin and fluffy centre, leave the potato in the oven for an additional 15-20 minutes. For a softer skin, rub a little oil into the surface of the potato before baking. Keywords lang:en   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1994 (mar) p24 Servings 1 Preparation times Bake: 60 Minutes Related items --

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Creamy Tomato Pasta

350 gram Fettucini 2 teaspoon olive oil 1 red onion, finely chopped 1 garlic clove, crushed 4 large tomatoes, chopped 50 gram frozen petit pois 10 black olives, chopped 100 gram mascarpone cheese 4 tablespoon dry white wine 1 tablespoon fresh flatleaf parsley, chopped seasoning 1 Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. 2 Meanwhile, heat the oil in a pan and cook the onion and garlic for 4 minutes until soft. Add tomatoes, reduce heat and simmer gently, covered for 5 minutes. Season to taste and stir in the petit pois, olives, mascarpone and white wine. Heat gently until a sauce is formed. Drain the pasta and toss in the sauce with the flatleaf parsley. Serve a once. Keywords lang:en main course   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1996 (apr) p68 Servings 4 Preparation times Prep: 10 Minutes Cook: 20 Minutes Related items --

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Mozzarella and Tomato Hedgehogs

4 potatoes, freshly baked 225 gram mozzarella, thickly sliced 8 sun-dried tomatoes, sliced 2 cloves garlic, crushed 1 tablespoon fresh parsley, chopped seasoning 1 keep the oven at 200ºC/400F/gas 6. Make 4 deep cuts widthways across the top of each potato. Arrange the mozzarella, sun-dried tomatoes, garlic, parsley and a little seasoning inside each split. 2 Return the potatoes to the oven for 10 minutes, until the mozzarella is bubbling and serve immediately. Notes Heerlijk, aardappels niet te groot, baktijd echt nodig. Als met mozzarella doe dat er in voor het serveren anders smelt het eruit. Nutritional information per serving Per serving: 495 calories, protein 23g, carbohydrate 71g, fat 15g, saturated fat 8g, added sugar none, fibre 7g, salt 1,45g.   Keywords lang:en   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source BBC Vegetarian Good Food 1994 (mar) p24 Servings 4 Preparation times -- Related items Basic Baked Potato

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Groenterijstpannetje met een saus van chili en honing

400 gram sugar snaps 1 mango zout en peper 250 gram basmatirijst 1 rode chilipeper 1 teentje knoflook 1 stukje verse gember 1 sjalotje 2 eetlepel sesam olie 150 milliliter kant-en-klare groentebouillon 6 eetlepel sojasaus 2 limoenen, sap 2 eetlepel vloeibare honing 1 gele paprika 3 bosuitjes Het kruidige mengsel van honing, chilipepers, en mango geeft dit gerecht een exotisch tintje. Laat de rijst gaar koken. Haal de pitjes uit de chilipeper en snijd deze in ringen. Snijd de knoflook, gember en het sjalotje fijn. Verwarm 1 eetlepel olie. Bak de chilipeper, knoflook, gember en het sjalotje goudbruin. Doe er 2 eetlepels bouillon en 3 eetlepels sojasaus bij. Voeg het limoensap en de honing toe. Laat het geheel op een laag vuur koken tot er een gebonden saus ontstaat. Snijd de paprika in blokjes, de bosui in ringetjes en maak de sugarsnaps schoon. Schil de mango en snijd het vruchtvlees in smalle reepjes. Verhit de rest van de olie. Bak de groenten kort en blus af met de rest van de bouillon. Laat het geheel op een hoog vuur en onder continu roeren vijf minuten koken. Meng de mango erdoor. Breng op smaak met sojasaus, zout en peper. Schep de rijst en de groenten op een bordje en serveer met de chili-honingsaus. Nutritional information per serving kcal: 480 pp   Keywords lang:nl hoofdgerecht   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source Sla (mei/jun 2001) p55 Servings 0 Preparation times Prep: 15 Minutes Cook: 15 Minutes Related items --

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Tajine d’Aubergine

200 gram riz complet 4 aubergines 4 grosses tomates 4 petits oignons 2 gousses d'ail 50 gram graisse végétale huile d'olive 2 feuilles laurier 1 pincée noix de muscade sel 2 c. à soupe chapelure, (obtenue avec 1 biscotte émiettée) • Faire revenir à huile d'olive, les oignons, les aubergines et les tomates pelées et coupées en tranches pendant quelques minutes. • Faire cuire le riz et le rincer a l'eau froide pour que les grains se détachent bien. • Superposer dans un plat à gratin les couches d'aubergines, de riz, de tomates et d'oignons. • Ajouter les épices, le sel, saupoudrer de chapelure. • Arroser de graisse végetale fondue et faire cuire trentes minutes à four moyen. Keywords lang:fr main course   To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file. Source Nouvelles recettes pur une alimentation saine (19